Master the perfect steak with our simple step-by-step instructions.
- 4 (about 250g each) beef porterhouse or scotch fillet steaks
- Mixed salad leaves, to serve
- French fries, to serve
- 150g butter, softened
- 2 tablespoons finely chopped chives
- 1 tablespoons finely chopped tarragon
- 2 teaspoons Dijon mustard
- 1 lemon, zested
- 1 tablespoon baby capers, chopped
- To make the herb butter, combine ingredients in a bowl. Place on a sheet of baking paper and shape into a 5cm-thick log. Twist the ends of the baking paper to seal. Place in the fridge to firm. Bring the steaks to room temperature. Brush with oil and season with salt and pepper. Season just before grilling if you do it too early, the meat will dry out.
- Preheat a chargrill pan on medium-high. It€™s important that the pan is hot to seal the surface of the steak and trap the meat juices. Add the steak and cook for 2 mins for rare, 3 mins for medium or 4 mins for well done. Use tongs to turn and cook for a further 2 mins for rare, 3 mins for medium or 4 mins for well done. To keep the steak moist, turn it only once.
- To test if your steak is cooked, use tongs to lightly prod the meat. Rare feels soft to touch, medium is slightly bouncy and well done feels firm. Remove and place steak on a plate. Loosely cover with foil. Rest at room temperature for 5 mins this helps the meat juices reabsorb and keeps the steak moist. Serve with herb butter, mixed salad leaves and French fries.